Crockpot Chicken Tacos

I've been craving chicken tacos lately.  I thought of stewing the chicken on the stovetop but decided to use a much underutilized kitchen tool in my house - the crockpot!!!  I have a confession to make.  I don't normally cook chicken in the crockpot.  I've just never had great results with it.

The morning started out as most weekend mornings do...

I was making breakfast (sausage gravy and biscuits) with a cup of coffee when I decided to make chicken tacos in the crockpot.  The counter looks like it exploded!!!!  It was so nice to get all the mess over at once though!

Add the onion, garlic, jalapeño, and green chile to the crockpot.

I like to cut the chicken up a little.  Add it to the crockpot.

 Sprinkle with the spices - cumin, chili powder, oregano, and adobo seasoning.

 Add the crushed tomatoes.

 Mix it all up.

 Let it cook on high for about 3 hours and then on low for another hour or so.  You could cook it on low for 6 - 8 hours.

Crisp up some corn tortillas with a little cooking spray.  Top with chicken and cheese.

Place the tacos on a sprayed cookie sheet.

Bake in the oven at 350 degrees until the cheese is melted; about 5 minutes.

Serve with rice and black beans.

Oh so yummy!!!!  These were even better the next day for lunch!!!!

Crockpot Chicken Tacos
2.5 pounds boneless chicken breasts
1 - 2 jalapeños, seeded and chopped (you could use canned)
1 - 2 roasted green chiles, seeded and chopped (you could use canned)
2 cloves garlic
1/2 large onion, chopped
1 can crushed tomatoes
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon adobo seasoning
salt and pepper

16 - 18 corn tortillas (depending on how much chicken you put on each taco)
Shredded cheddar cheese (we used 2 cups of cheese)

Serve with sliced avocado, salsa, and sour cream if you love them like I do!

Cilantro Rice
Cook rice according to package directions using chicken broth instead of water.
Top with 1/2 cup chopped cilantro
Squeeze the juice of 1 lemon over the rice.
Mix well.

Black Beans
1 can low sodium black beans, drained and rinsed
1/2 cup chicken broth
chopped cilantro

Place the beans into a saucepan on high heat.  Cook for a minute or two.  Add chicken broth.  Cook until the broth is absorbed.  Add cilantro right before serving.  Stir.  So easy; so delicious!!!

This meal was a hit with everyone in the house!  This made enough tacos that The Husband and I had leftovers for lunch the next day and fed a friend who popped over.

As I type this, I really want to go make some chicken tacos!!!!

Asian Meatballs in Teriyaki Sauce with Coconut Rice

Life is hectic.  That's why I don't post as often as I'd like.  I have good reasons.  I'm a mother.  I'm a wife.  I'm a teacher.  I'm a doctoral student.  I'm BUSY!!!!  I'm tired.  All. The. Time. Would I love more free time?  Maybe - a bored Val is a dangerous Val...  BWAHAHAHA!!!!!

This recipe is super easy!  I cook a lot of Asian inspired dishes so I always have these ingredients on hand.  These meatballs are so good and the sauce is probably the best teriyaki sauce known to man!!!

Asian Meatballs
2 pounds ground pork (I used reduced fat)
1 large egg
1/2 cup plain bread crumbs
1/2 cup chopped carrots
2 cloves garlic, finely minced
2 tablespoons fresh ginger, grated
3 whole green onions, finely chopped
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon chili garlic sauce
salt and pepper

Dump all of the ingredients in a bowl.  Mix well.  Form into tablespoon sized balls.  Place on a cookie sheet that has been sprayed with cooking spray.  Cook in a preheated 375 degree oven for 30 minutes.  Check the internal temperature with a meat thermometer to ensure doneness - 165 degrees is well done for pork.  This makes about 30 meatballs.  While the meatballs are cooking, make the rice (recipe below).

Teriyaki Sauce (this makes a lot of sauce - half it for a smaller batch - we like sauce!)
1 cup soy sauce
1 cup brown sugar (or less to taste)
1 1/2 cups water
1 tablespoon sesame oil
2 tablespoons grated ginger
2 green onions, chopped (green parts only)
1 1/2 tablespoon rice vinegar
1 teaspoon sriracha sauce
2 tablespoons cornstarch

Add all of the ingredients except 1/2 cup of water and cornstarch to a pan over medium heat.  Bring to a boil.  Mix the 1/2 cup water and cornstarch until smooth.  Pour into the soy sauce mixture.  Stir and bring to a gentle boil until thickened.  This only takes 2 -3 minutes!

Once the meatballs are done, toss them in the sauce to marry the flavors.

Coconut Rice
2 cups jasmine rice
1 can coconut milk
1 can chicken broth
water (see below)

Heat a pan on the stove.  Add the rice.  Toast the rice for a minute or two.  It gives the rice a nuttier flavor.

Pour the coconut milk and chicken broth into a measuring cup.  Add enough water to equal 4 cups of liquid.  Add the liquid to the pan with the rice.  Bring to a boil.  Cover and turn the heat to low.  Cook on low for 18 - 20 minutes or until all of the liquid is absorbed.  Remove the rice from the heat and let it steam for about 5 minutes.

Serve the meatballs and sauce over the rice.  Dig in.  Your tastebuds will high five you!!!

It took me about 45 minutes, including baking time, to make this meal.  While the meatballs were baking, the husband and I played with Leo.

I'm getting the stink eye because someone wants attention...

Green Chile and Bacon Breakfast Burritos

It's Fall Break!!!!  I cannot believe we are already half way through the semester!!!  Fall Break is synonymous with Balloon Fiesta here in ABQ!  Every October, balloonists from around the world gather at Balloon Fiesta park.  It's amazing to see!  We didn't go this year but Balloon Fiesta and Green Chile season are Fall in New Mexico!

(picture: www.100lonelyplaces.com)

When we go to Balloon Fiesta, we always get breakfast burritos from one of the vendors.  We can get breakfast burritos on just about any corner here...  Frontier and Golden Pride are our favorites but we also enjoy Blake's Lotta Burger too.

I make them at home quite often.  It's all about the roasted green chile.  This time of year, you can find roasted green chiles at every grocery store or farmer's market.  It smells amazing!!!

(picture: www.robbwalsh.com)

I usually buy the chiles already roasted and freeze them.  We got this year's batch from Sichler Farms.  Roasting them yourself is easy but it's nice to have them in the freezer, ready to go.

If you want to roast you own, this is how I do it:

Place the fresh green chiles in a bowl.  Drizzle with a little olive oil and sprinkle with salt.  Toss them on a smoking hot grill, turning often.  Cook until the skins are charred, about 15 minutes.  You can also do this in the oven.  Remove the chiles from the grill (or oven).  Put them in a plastic zipper baggie (or paper bag if you have one).  This allows the chiles to steam and loosens the skins.  A lot of times, I skip this step because a) I'm lazy and b) it's easy to scrape the skin off when they've thawed.  If I'm going to use the chiles immediately, I do this.  After the chiles have cooled enough to handle, place them on a cutting board and scrape the skin off with the edge of your knife.  If you prefer a milder chile, scrape out the seeds as well.  I like mine hot so I leave the seeds in.  Chop the green chiles.  Use to top anything you'd like....  breakfast burritos,  tacos, hot fudge sundae (sounds peculiar but oh, so yummy!!!).

Green Chile Breakfast Burritos (makes 8 burritos)
1 package flour tortillas (or corn if you prefer or can't eat gluten)
1 package bacon, cooked - We use Oscar Meyer turkey bacon
1 dozen scrambled eggs
1/2 cup shredded cheese of choice - I use sharp cheddar
4 - 5 cooked and diced potatoes (or hash browns/tater tots)
2 teaspoons vegetable oil
Green chiles
Additional cheese for topping burritos
Sliced green onions, optional
Sour cream, optional

Cooked Potatoes
Peel and dice four or five potatoes.  Place in a cold skillet and cook over medium to medium high heat until done.  If I'm in a hurry, I add water to boil them a little first.  Add the oil. Add salt and pepper to taste.  Cook until brown and tender. You can use frozen hash browns or tater tots as well. I've even used frozen french fries out of desperation before.

Scrambled Eggs
1 dozen eggs, scrambled
1/2 cup cheddar cheese, shredded
salt and pepper to taste

Scramble the eggs.  Mix in cheese.  Sprinkle in salt and pepper.  Pour into a heated skillet.  Over medium heat, cook the eggs slowly.  Scrape the eggs off the bottom and sides with a spatula, allowing the wet egg mixture to fill in the holes.  Cook to desired consistency.  I like my eggs just done.  I don't want them runny but I don't like them well done either.

Warm the tortillas.  I toss them directly on the stove burner for about 10 seconds and then flip them to warm the other side.  I've burnt more than my fair share of tortillas by trying to multitask.

Assemble the burrito - put a tortilla on a plate.  Along an edge, layer eggs, potatoes, bacon, and green chiles.  Top with cheese and other toppings.  Roll up.  Eat!

I love this recipe because it's easy and it's customizable.  The Fussy Eater leaves off the chile,  The Husband uses less egg.  My father-in-law uses less chile. The Teen and I use a LOT!!!

Happy Fall!  I'm going to read a book and spend some time on Pinterest and Food Gawker.  :)

Cheesy Green Chile & Jalapeno Dip

It's green chile season in New Mexico!!!  There's nothing like the smell of roasting green chile in the air!  We love green chile in our house!!!  I've been making a lot of things with green chile lately.

Green Chile Stew

Green Chile Breakfast Bowl

Green Chile Breakfast Burrito

Oh YUMMMMMMMMMY!  I'm even considering making my sausage gravy with green chile in it.  I have a recipe brewing in my brain for a creamy potato soup with green chile and bacon (or smoked sausage).

Before I started this blog, I wanted to write a cookbook with an emphasis on dips.  I love making dip.  Last night was a perfect opportunity to make one I haven't made in a long time.  We had some friends over - It was so nice to unwind with people that we adore!  I made salsa (with a few changes from my usual recipe because Walmart didn't have the chiles I use and I forgot to buy a lime), edamame, and a veggie plate with Cheesy Green Chile & Jalapeño Dip.  [Side note:  The Husband and I have done our big grocery shopping at the Commissary since we got married.  The commissary was closed this week with the government shutdown.  Fingers crossed; I've heard it will reopen this week.]

Ohhhh the dip!!!!  It was soooo good!  When I bought the jalapeños yesterday, the grocer said he thought they looked like a hot batch.  Oh, indeed!!!  This dip had ZIP!

Cheesy Green Chile & Jalapeño Dip
1 package cream cheese (at room temperature)
1/4 cup sour cream
1/4 cup finely shredded cheddar cheese
1 Jalapeño
1 roasted green chile
1/4 small onion
salt to taste

In a food processor, chop the jalapeño, green chile, and onion.  If you don't have access to fresh jalapeños or green chiles, you can use canned.  When I run out of the fresh roasted chiles (we buy a bunch and freeze them), I buy the Bueno Fall Roast in the freezer section.  If you prefer a milder dip, scrape out the seeds and membranes from the jalapeño and the seeds from the green chile before adding them to the food processor.  Just don't touch your eyes because the oils from the chiles will burn!!!  I'd recommend wearing plastic gloves to do this.

Add the sour cream and pulse until blended.  Add the cheddar and pulse until mixed well.  Add the cream cheese and blend until smooth.

Use a spatula to scrape the dip into a bowl.  Serve with fresh veggies or chips.  We had plain potato chips, tortilla chips, and pumpkin chips.  All delicious!  I'm making Gyros for dinner. I'm making Tzatziki sauce but think the leftover cheesy green chile & jalapeño dip will pair nicely too!

I hope you enjoy this dip as much as we did!!!